CN104745348B - A kind of preparation method of hami melon flavor beer - Google Patents
A kind of preparation method of hami melon flavor beer Download PDFInfo
- Publication number
- CN104745348B CN104745348B CN201510187684.5A CN201510187684A CN104745348B CN 104745348 B CN104745348 B CN 104745348B CN 201510187684 A CN201510187684 A CN 201510187684A CN 104745348 B CN104745348 B CN 104745348B
- Authority
- CN
- China
- Prior art keywords
- beer
- fermentation
- hami melon
- fermentation tank
- beerwort
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
Landscapes
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The invention discloses the preparation method of a kind of hami melon flavor beer, change traditional flavor beer fermentation technology, Hami melon pulp is added in malt water solution preocess, then ferment, the medicated beer that fermenting and producing goes out can be made with part hami melon local flavor and nutritional labeling, then the medicated beer stock solution fermented is blent with Cantaloupe juice, hami melon flavor beer.The advantage of this technology is i.e. to retain the nutrient substance in Hami melon pulp, the hami melon local flavor with uniqueness can be allowed to again, this hami melon flavor beer is on the basis of keeping original beer flavor, add the fragrance of hami melon, color, fragrance, bitterness and good taste, make in medicated beer containing abundant vitamin, mineral, organic acid and aminoacid etc., ethanol content 3 6%, and the effects such as summer-heat removing, clearing away lung-heat to relieve cough, heat clearing away and restlessness relieving can be played, cater to the consumption demand of current different crowd, there is wide marketing prospect.
Description
Technical field
The present invention relates to microbial fermentation technology, be especially the preparation method of a kind of hami melon flavor beer, it belongs to biological skill
Art, production in light industry technical field.
Background technology
Beer fermentation of the prior art, is under certain conditions, and through saccharifying, interpolation hops prepared by Fructus Hordei Germinatus beerwort,
Recycling beer yeast, ferments the Fermentable substrate matter in beerwort, produces ethanol and carbon dioxide, higher alcohol, volatilization
A series of metabolites such as property ester, aldehydes and acids, become medicated beer.Medicated beer is the alcoholic drink that in drinks, alcohol content is minimum, contains
Having multiple and substantial amounts of aminoacid, caloric value is high, easily by human consumption and absorption, occupies the biggest share on Ko-ji insects.
Hami melon is being rich in nutrition and has medical value, containing protein, dietary fiber, carotene, pectin, saccharide, vitamin
A, vitamin B2, vitamin C, phosphorus, sodium, potassium etc., and the effect of summer-heat removing, clearing away lung-heat to relieve cough, heat clearing away and restlessness relieving can be played,
It is the healthy fruit liked of consumer.
At present, the production method of fruity beer mainly has fermentation method and blends method.Fermentation method, merely making beerwort when
Adding fruit, then carry out beer fermentation, the medicated beer of this kind of method making easily loses fruit-like flavour, runs counter to flavor beer and makes
Original intention；Blending method, be to blend with fruit juice after beer fermentation completes, this kind of method is applicable to the water that moisture is the highest
Really, but after blending, often make local flavor and the mouthfeel of the local flavor deviation medicated beer uniqueness of fruity beer itself, and be easily lost water
The nutrition of sarcocarp and local flavor.
Summary of the invention
For the making problem of above-mentioned flavor beer, the invention provides a kind of on the basis of keeping the original local flavor of medicated beer, increase
The preparation method of hami melon flavor beer, to make up the deficiencies in the prior art.
The concrete technical scheme of the present invention is as follows:
(1) seed liquor is prepared: after beer yeast strain bacterial strain activation culture 1-2d, inclined-plane lawn inoculate into equipped with 50ml wheat
In the triangular flask of bud juice culture medium, 30 DEG C of shaken cultivation 24-36h, with cultured bacteria suspension as seed liquor；
(2) cassette ferment tank: above-mentioned seed liquor is inoculated into there being malt extract medium with 8-12% (v/v) inoculum concentration
Cultivating in cassette fermentation tank, cultivation temperature is 28-32 DEG C, pH is 5.3-5.7, every 4-6h sampling detection cell concentration, training
Terminate fermentation after supporting 24-48h, separation of fermentative broth is obtained beer yeast strain；
(3) prepared by beerwort: pulverizing of being weighed by Fructus Hordei Germinatus, and by weight/volume ratio is that the rate of charge of 1/ (4-6) adds water by several times, will breathe out
Close melon is removed the peel, squeeze Cantaloupe juice is standby, the sarcocarp of the remnants that squeeze the juice is added by the amount of 15-20% (w/v), first at 53-60 DEG C
Lower hydrolysis 60-80min, after be warming up to 60-70 DEG C and hydrolyze 70-90min, then filter hydrolyzed solution, obtain supernatant liquid, sampling
Surveying sugar, pol should be 9-14, is the beerwort prepared；
(4) beerwort sterilizing: by above-mentioned beerwort, boil 1h sterilizing in 100 DEG C, after boiling beginning, 5min adds bitter
Flower, is added by the amount of 0.03-0.05% (w/v), and before boiling end, 10min adds aromatic beer flower, by 0.01-0.03% (w/v)
Amount add；
(5) beerwort enters tank and inoculation: above-mentioned beerwort pumps under frozen water cools down fermentation tank, and (2) step is cultivated
Good beer yeast strain is pressed the amount of 8-11% (v/v) and is accessed in fermentation tank, is passed through oxygen 2-5min, the pressure of fermentation tank simultaneously
It is 8-10 DEG C for 0.02-0.03MPa, temperature；
(6) fermentation of medicated beer: holding fermentation tank pressure is 0-0.03MPa, temperature is 8-10 DEG C, maintains 4-6d, every day is from sending out
Ferment tank sewage draining exit blowdown, connects fermentation liquid survey sugar from connecing wine mouth, when pol drops to 4-5, is set to by fermentation tank pressure
0.09-0.13MPa, temperature 10-13 DEG C, after fermentation 4-6d, be down to 3-6 DEG C by fermentation temperature, then by yeast from fermentation tank
Discharge, after 1-2d, cool the temperature to 0-1 DEG C；Obtain hami melon flavor beer stock solution；
(7) take above-mentioned medicated beer stock solution, be blended into the Cantaloupe juice in step (3) by the amount of 10-40% (v/v), obtain hami melon local flavor
Medicated beer.
Culture medium composition in described fermentation tank: beerwort 16.7-25.0% (w/v), Hami melon pulp hydrolysate 15.0-20.0%
(w/v), bitter flower 0.03-0.05% (w/v), aromatic beer flower 0.01-0.03% (w/v), remaining is water.
Culture medium composition in described cassette fermentation tank: beerwort 16.7-25.0% (w/v), remaining is water.
Described Fructus Hordei Germinatus is Fructus Hordei Germinatus, Australia malt or burnt malt.
Advantages of the present invention: by changing the processing technology of beer fermentation culture fluid, will add death of monks or nuns through the Hami melon pulp of squeezing
In the beer fermentation culture medium of bacterium, the medicated beer that fermenting and producing can be made to go out retains a large amount of nutrition and the part local flavor of hami melon, passes through
There is after blending with hami melon fruit juice strong hami melon and beer flavor.This hami melon flavor beer is keeping original beer flavor
On the basis of, add the local flavor of hami melon, with color, fragrance, bitterness and good taste, it is raw that this medicated beer contains abundant dimension
Element, aminoacid and mineral and organic acid etc., ethanol content is 3-6%, and wine body flavor coordination, clean taste are pleasant, is suitable for
Different consumer group's demands.
Detailed description of the invention
Below by specific embodiment 1-6, and combine comparative example 1-3 to further describe the present invention.
Embodiment 1:
[1] seed liquor is prepared: after beer yeast strain bacterial strain activation culture 1-2d, inclined-plane lawn inoculate into equipped with 50ml wheat
In the triangular flask of bud juice culture medium, 30 DEG C of shaken cultivation 24-36h, with cultured bacteria suspension as seed liquor；
[2] cassette ferment tank: the bacteria suspension of Yeast strain of beer is inoculated into equipped with Fructus Hordei Germinatus with 8-12% (v/v) inoculum concentration
Cultivating in the cassette fermentation tank of juice culture medium, fermentor cultivation temperature is 28-32 DEG C, and pH is 5.3-5.7, samples every 4-6h
Detection cell concentration, terminates fermentation after cultivating 24-48h, separation of fermentative broth obtains beer yeast strain；
[3] prepared by beerwort: culture medium Fructus Hordei Germinatus ratio is 20% (w/v), pulverizing of being weighed by Fructus Hordei Germinatus, adds by several times certainly in proportion
Water, removes the peel hami melon, squeezes the juice standby, by remnants sarcocarp, adds by the amount of 15% (w/v), hydrolyzes 70min at 53 DEG C,
Being continuously heating to 60 DEG C of hydrolysis 80min, then filter hydrolyzed solution, discard solid matter, sugar is surveyed in sampling, and sugar concentration is left 12.0
Right；
[4] beerwort sterilizing: by the beerwort of preparation, boil 1h sterilizing at 100 DEG C, after boiling beginning, 5min adds bitter
Flower, is added by the amount of 0.05% (w/v), and before boiling end, 10min adds aromatic beer flower, adds by the amount of 0.03% (w/v)；
[5] fermentation tank cleans and sterilizing: first with tap water fermentation tank rinses 20min, then by alkali liquor circulation flushing 20min, use
Tap water rinses 20min and washes down alkali liquor, rinses fermentation tank 20min with hydrogen peroxide and carries out disinfection；
[6] beerwort enters tank and inoculation: beerwort is pumped into fermentation tank, simultaneously by cultured beer yeast under frozen water cools down
Strain is accessed in fermentation tank by the amount of 8% (v/v), is passed through oxygen 5min simultaneously, keep the pressure of fermentation tank at 0.025MPa,
Temperature controls at 9 DEG C；
[7] fermentation of medicated beer: fermentation jar temperature is maintained at 9 DEG C, pressure is maintained between 0.01-0.02MPa, maintains 5d, often
It, from fermentation tank sewage draining exit blowdown, connects fermentation liquid survey sugar from connecing wine mouth, when pol drops between 4-5, is set by fermentation jar temperature
Putting 13 DEG C, fermentation temperature, after 0.12MPa, fermentation 6d, is down to 4 DEG C, is discharged by yeast from fermentation tank by Stress control,
0-1 DEG C is cooled the temperature to after 2d；Obtain hami melon medicated beer stock solution；
[8] the blending of medicated beer: take the medicated beer stock solution fermented, be blended into the Cantaloupe juice of 10% (v/v), existing hami melon local flavor
Medicated beer (is shown in Table 1).
The Analysis of Nutritive Composition of hami melon flavor beer in table 1 embodiment 1
Embodiment 2:
[1] seed liquor is prepared: with embodiment 1；
[2] cassette ferment tank: with embodiment 1；
[3] prepared by beerwort: culture medium Fructus Hordei Germinatus ratio is 18% (w/v), pulverizing of being weighed by Fructus Hordei Germinatus, adds from the beginning by several times in proportion
Water, removes the peel hami melon, squeezes the juice standby, by remnants sarcocarp, adds by the amount of 16% (w/v), hydrolyzes 70min at 55 DEG C,
Being continuously heating to 65 DEG C of hydrolysis 80min, then filter hydrolyzed solution, discard solid matter, sugar is surveyed in sampling, and sugar concentration should be 12.0
Left and right；
[4] beerwort sterilizing: by the beerwort of preparation, boil 1h sterilizing at 100 DEG C, after boiling beginning, 5min adds bitter
Flower, is added by the amount of 0.05% (w/v), and before boiling end, 10min adds aromatic beer flower, adds by the amount of 0.03% (w/v)
Enter；
[5] fermentation tank cleans and sterilizing: first with tap water fermentation tank rinses 20min, then by alkali liquor circulation flushing 20min, use
Tap water rinses 20min and washes down alkali liquor, rinses fermentation tank 20min with hydrogen peroxide and carries out disinfection；
[6] beerwort enters tank and inoculation: beerwort is pumped into fermentation tank, simultaneously by cultured beer yeast under frozen water cools down
Strain is accessed in fermentation tank by the amount of 9% (v/v), is passed through oxygen 5min simultaneously, keep the pressure of fermentation tank at 0.025MPa,
Temperature controls at 8 DEG C；
[7] fermentation of medicated beer: fermentation jar temperature is maintained at 8 DEG C, pressure is maintained between 0.01-0.02MPa, maintains 5d, often
It, from fermentation tank sewage draining exit blowdown, connects fermentation liquid survey sugar from connecing wine mouth, when pol drops between 4-5, is set by fermentation jar temperature
Putting 10 DEG C, fermentation temperature, after 0.12MPa, fermentation 6d, is down to 4 DEG C, is discharged by yeast from fermentation tank by Stress control,
0-1 DEG C is cooled the temperature to after 2d；Obtain hami melon medicated beer stock solution；
[8] the blending of medicated beer: take the medicated beer stock solution fermented, be blended into the Cantaloupe juice of 10% (v/v), existing hami melon local flavor
Medicated beer (is shown in Table 2).
The Analysis of Nutritive Composition of hami melon flavor beer in table 2 embodiment 2
Embodiment 3:
[1] seed liquor is prepared: with embodiment 1；
[2] cassette ferment tank: with embodiment 1；
[3] prepared by beerwort: culture medium Fructus Hordei Germinatus ratio is 16.7% (w/v), pulverizing of being weighed by Fructus Hordei Germinatus, adds by several times certainly in proportion
Water, removes the peel hami melon, squeezes the juice standby, by remnants sarcocarp, adds by the amount of 17% (w/v), hydrolyzes 60min at 60 DEG C,
Being continuously heating to 65 DEG C of hydrolysis 80min, then filter hydrolyzed solution, discard solid matter, sugar is surveyed in sampling, and sugar concentration should be 11.0
Left and right；
[4] beerwort sterilizing: by the beerwort of preparation, boil 1h sterilizing at 100 DEG C, after boiling beginning, 5min adds bitter
Flower, is added by the amount of 0.05% (w/v), and before boiling end, 10min adds aromatic beer flower, adds by the amount of 0.03% (w/v)
Enter；
[5] fermentation tank cleans and sterilizing: first with tap water fermentation tank rinses 20min, then by alkali liquor circulation flushing 20min, use
Tap water rinses 20min and washes down alkali liquor, rinses fermentation tank 20min with hydrogen peroxide and carries out disinfection；
[6] beerwort enters tank and inoculation: beerwort is pumped into fermentation tank, simultaneously by cultured beer yeast under frozen water cools down
Strain is accessed in fermentation tank by the amount of 10% (v/v), is passed through oxygen 5min simultaneously, keep the pressure of fermentation tank at 0.025MPa,
Temperature controls at 10 DEG C；
[7] fermentation of medicated beer: fermentation jar temperature is maintained at 10 DEG C, pressure is maintained between 0.01-0.02MPa, maintains 5d, often
It, from fermentation tank sewage draining exit blowdown, connects fermentation liquid survey sugar from connecing wine mouth, when pol drops between 4-5, is set by fermentation jar temperature
Putting 13 DEG C, fermentation temperature, after 0.12MPa, fermentation 6d, is down to 4 DEG C, is discharged by yeast from fermentation tank by Stress control,
0-1 DEG C is cooled the temperature to after 2d；Obtain hami melon medicated beer stock solution；
[8] the blending of medicated beer: take the medicated beer stock solution fermented, is blended into the Cantaloupe juice of 20% (v/v), both hami melon local flavor
Medicated beer (is shown in Table 3).
The Analysis of Nutritive Composition of hami melon flavor beer in table 3 embodiment 3
Embodiment 4:
[1] seed liquor is prepared: with embodiment 1；
[2] cassette ferment tank: with embodiment 1；
[3] prepared by beerwort: culture medium Fructus Hordei Germinatus ratio is 17% (w/v), pulverizing of being weighed by Fructus Hordei Germinatus, adds by several times certainly in proportion
Water, removes the peel hami melon, squeezes the juice standby, by remnants sarcocarp, adds by the amount of 19% (w/v), hydrolyzes 70min at 55 DEG C,
Being continuously heating to 66 DEG C of hydrolysis 80min, then filter hydrolyzed solution, discard solid matter, sugar is surveyed in sampling, and sugar concentration should be 11.5
Left and right；
[4] beerwort sterilizing: by the beerwort of preparation, boil 1h sterilizing at 100 DEG C, after boiling beginning, 5min adds bitter
Flower, is added by the amount of 0.05% (w/v), and before boiling end, 10min adds aromatic beer flower, adds by the amount of 0.03% (w/v)；
[5] fermentation tank cleans and sterilizing: first with tap water fermentation tank rinses 20min, then by alkali liquor circulation flushing 20min, use
Tap water rinses 20min and washes down alkali liquor, rinses fermentation tank 20min with hydrogen peroxide and carries out disinfection；
[6] beerwort enters tank and inoculation: beerwort is pumped into fermentation tank, simultaneously by cultured beer yeast under frozen water cools down
Strain is accessed in fermentation tank by the amount of 11% (v/v), is passed through oxygen 5min simultaneously, keep the pressure of fermentation tank at 0.025MPa,
Temperature controls at 9 DEG C；
[7] fermentation of medicated beer: fermentation jar temperature is maintained at 9 DEG C, pressure is maintained between 0.01-0.02MPa, maintains 5d, often
It, from fermentation tank sewage draining exit blowdown, connects fermentation liquid survey sugar from connecing wine mouth, when pol drops between 4-5, is set by fermentation jar temperature
Putting 12 DEG C, fermentation temperature, after 0.12MPa, fermentation 6d, is down to 4 DEG C, is discharged by yeast from fermentation tank by Stress control,
0-1 DEG C is cooled the temperature to after 2d；Obtain hami melon medicated beer stock solution；
[8] the blending of medicated beer: take the medicated beer stock solution fermented, be blended into the Cantaloupe juice of 30% (v/v), existing hami melon local flavor
Medicated beer (is shown in Table 4).
The Analysis of Nutritive Composition of hami melon flavor beer in table 4 embodiment 4
Embodiment 5:
[1] seed liquor is prepared: with embodiment 1；
[2] cassette ferment tank: with embodiment 1；
[3] prepared by beerwort: culture medium Fructus Hordei Germinatus ratio is 19% (w/v), pulverizing of being weighed by Fructus Hordei Germinatus, adds from the beginning by several times in proportion
Water, removes the peel hami melon, squeezes the juice standby, by remnants sarcocarp, adds by the amount of 20% (w/v), hydrolyzes 70min at 53 DEG C,
Being continuously heating to 70 DEG C of hydrolysis 70min, then filter hydrolyzed solution, discard solid matter, sugar is surveyed in sampling, and sugar concentration should be 12.0
Left and right；
[4] beerwort sterilizing: by the beerwort of preparation, boil 1h sterilizing at 100 DEG C, after boiling beginning, 5min adds bitter
Flower, is added by the amount of 0.05% (w/v), and before boiling end, 10min adds aromatic beer flower, adds by the amount of 0.03% (w/v)；
[5] fermentation tank cleans and sterilizing: first with tap water fermentation tank rinses 20min, then by alkali liquor circulation flushing 20min, use
Tap water rinses 20min and washes down alkali liquor, rinses fermentation tank 20min with hydrogen peroxide and carries out disinfection；
[6] beerwort enters tank and inoculation: beerwort is pumped into fermentation tank, simultaneously by cultured beer yeast under frozen water cools down
Strain is accessed in fermentation tank by the amount of 12% (v/v), is passed through oxygen 5min simultaneously, keep the pressure of fermentation tank at 0.025MPa,
Temperature controls at 8 DEG C；
[7] fermentation of medicated beer: fermentation jar temperature is maintained at 8 DEG C, pressure is maintained between 0.01-0.02MPa, maintains 5d, often
It, from fermentation tank sewage draining exit blowdown, connects fermentation liquid survey sugar from connecing wine mouth, when pol drops between 4-5, is set by fermentation jar temperature
Putting 11 DEG C, fermentation temperature, after 0.12MPa, fermentation 6d, is down to 4 DEG C, is discharged by yeast from fermentation tank by Stress control,
0-1 DEG C is cooled the temperature to after 2d；Obtain hami melon medicated beer stock solution；
[8] the blending of medicated beer: take the medicated beer stock solution fermented, be blended into the Cantaloupe juice of 30% (v/v), existing hami melon local flavor
Medicated beer (is shown in Table 5).
The Analysis of Nutritive Composition of hami melon flavor beer in table 5 embodiment 5
Embodiment 6:
[1] seed liquor is prepared: with embodiment 1；
[2] cassette ferment tank: with embodiment 1；
[3] prepared by beerwort: culture medium Fructus Hordei Germinatus ratio is 20% (w/v), pulverizing of being weighed by Fructus Hordei Germinatus, adds by several times certainly in proportion
Water, removes the peel hami melon, squeezes the juice standby, by remnants sarcocarp, adds by the amount of 18% (w/v), hydrolyzes 70min at 54 DEG C,
Being continuously heating to 67 DEG C of hydrolysis 80min, then filter hydrolyzed solution, discard solid matter, sugar is surveyed in sampling, and sugar concentration should be 13.0
Left and right；
[4] beerwort sterilizing: by the beerwort of preparation, boil 1h sterilizing at 100 DEG C, after boiling beginning, 5min adds bitter
Flower, is added by the amount of 0.05% (w/v), and before boiling end, 10min adds aromatic beer flower, adds by the amount of 0.03% (w/v)；
[5] fermentation tank cleans and sterilizing: first with tap water fermentation tank rinses 20min, then by alkali liquor circulation flushing 20min, use
Tap water rinses 20min and washes down alkali liquor, rinses fermentation tank 20min with hydrogen peroxide and carries out disinfection；
[6] beerwort enters tank and inoculation: beerwort is pumped into fermentation tank, simultaneously by cultured beer yeast under frozen water cools down
Strain is accessed in fermentation tank by the amount of 8% (v/v), is passed through oxygen 5min simultaneously, keep the pressure of fermentation tank at 0.025MPa,
Temperature controls at 10 DEG C；
[7] fermentation of medicated beer: fermentation jar temperature is maintained at 10 DEG C, pressure is maintained between 0.01-0.02MPa, maintains 5d,
Every day, from fermentation tank sewage draining exit blowdown, connects fermentation liquid survey sugar, when pol drops between 4-5, by fermentation jar temperature from connecing wine mouth
Arranging to 13 DEG C, fermentation temperature, after 0.12MPa, fermentation 6d, is down to 4 DEG C, is arranged by yeast from fermentation tank by Stress control
Go out, after 2d, cool the temperature to 0-1 DEG C；Obtain hami melon medicated beer stock solution；
[8] the blending of medicated beer: take the medicated beer stock solution fermented, be blended into the Cantaloupe juice of 40% (v/v), existing hami melon local flavor
Medicated beer (is shown in Table 6).
The Analysis of Nutritive Composition of hami melon flavor beer in table 6 embodiment 6
Comparative example 1:
[1] seed liquor is prepared: with embodiment 1；
[2] cassette ferment tank: with embodiment 1；
[3] prepared by beerwort: culture medium Fructus Hordei Germinatus ratio is 18% (w/v), pulverizing of being weighed by Fructus Hordei Germinatus, adds from the beginning by several times in proportion
Water, hydrolyzes 70min at 53 DEG C, is continuously heating to 60 DEG C of hydrolysis 80min, then filters hydrolyzed solution, discard solid matter,
Sugar is surveyed in sampling, and sugar concentration should be about 11.0；
[4] beerwort sterilizing: by the beerwort of preparation, boil 1h sterilizing at 100 DEG C, after boiling beginning, 5min adds bitter
Flower, is added by the amount of 0.05% (w/v), and before boiling end, 10min adds aromatic beer flower, adds by the amount of 0.03% (w/v)；
[5] fermentation tank cleans and sterilizing: first with tap water fermentation tank rinses 20min, then by alkali liquor circulation flushing 20min, use
Tap water rinses 20min and washes down alkali liquor, rinses fermentation tank 20min with hydrogen peroxide and carries out disinfection；
[6] beerwort enters tank and inoculation: beerwort is pumped into fermentation tank, simultaneously by cultured beer yeast under frozen water cools down
Strain is accessed in fermentation tank by the amount of 8% (v/v), is passed through oxygen 5min simultaneously, keep the pressure of fermentation tank at 0.025MPa,
Temperature controls at 9 DEG C；
[7] fermentation of medicated beer: fermentation jar temperature is maintained at 9 DEG C, pressure is maintained between 0.01-0.02MPa, maintains 5d, often
It, from fermentation tank sewage draining exit blowdown, connects fermentation liquid survey sugar from connecing wine mouth, when pol drops between 4-5, is set by fermentation jar temperature
Putting 12 DEG C, fermentation temperature, after 0.12MPa, fermentation 6d, is down to 4 DEG C, is discharged by yeast from fermentation tank by Stress control,
Cool the temperature to 0-1 DEG C after 2d, obtain medicated beer stock solution.
[8] the blending of medicated beer: take the medicated beer stock solution fermented, is blended into the Cantaloupe juice of 20% (v/v), both finished product.
Comparative example 2:
[1] seed liquor is prepared: with embodiment 1；
[2] cassette ferment tank: with embodiment 1；
[3] prepared by beerwort: culture medium Fructus Hordei Germinatus ratio is 16.7% (w/v), pulverizing of being weighed by Fructus Hordei Germinatus, adds by several times certainly in proportion
Water, removes the peel hami melon, squeezes the juice standby, by remnants sarcocarp, adds by the amount of 18% (w/v), hydrolyzes 70min at 55 DEG C,
Being continuously heating to 65 DEG C of hydrolysis 80min, then filter hydrolyzed solution, discard solid matter, sugar is surveyed in sampling, and sugar concentration should be 11.0
Left and right；
[4] beerwort sterilizing: by the beerwort of preparation, boil 1h sterilizing at 100 DEG C, after boiling beginning, 5min adds bitter
Flower, is added by the amount of 0.05% (w/v), and before boiling end, 10min adds aromatic beer flower, adds by the amount of 0.03% (w/v)；
[5] fermentation tank cleans and sterilizing: first with tap water fermentation tank rinses 20min, then by alkali liquor circulation flushing 20min, use
Tap water rinses 20min and washes down alkali liquor, rinses fermentation tank 20min with hydrogen peroxide and carries out disinfection；
[6] beerwort enters tank and inoculation: beerwort is pumped into fermentation tank, simultaneously by cultured beer yeast under frozen water cools down
Strain is accessed in fermentation tank by the amount of 9% (v/v), is passed through oxygen 5min simultaneously, keeps the pressure of fermentation tank in 0.025MPa, temperature
Degree controls at 8 DEG C；
[7] fermentation of medicated beer: fermentation jar temperature is maintained at 8 DEG C, pressure is maintained between 0.01-0.02MPa, maintains 5d, often
It, from fermentation tank sewage draining exit blowdown, connects fermentation liquid survey sugar from connecing wine mouth, when pol drops between 4-5, is set by fermentation jar temperature
Putting 11 DEG C, fermentation temperature, after 0.12MPa, fermentation 6d, is down to 4 DEG C, is discharged by yeast from fermentation tank by Stress control,
0-1 DEG C is cooled the temperature to after 2d.Both finished product had been obtained.
Comparative example 3:
[1] seed liquor is prepared: with embodiment 1；
[2] cassette ferment tank: with embodiment 1；
[3] prepared by beerwort: culture medium Fructus Hordei Germinatus ratio is 17% (w/v), pulverizing of being weighed by Fructus Hordei Germinatus, adds from the beginning by several times in proportion
Water, hydrolyzes 70min at 54 DEG C, is continuously heating to 67 DEG C of hydrolysis 80min, then filters hydrolyzed solution, discard solid matter,
Sugar is surveyed in sampling, and sugar concentration should be about 11.0；
[4] beerwort sterilizing: by the beerwort of preparation, boil 1h sterilizing at 100 DEG C, after boiling beginning, 5min adds bitter
Flower, is added by the amount of 0.05% (w/v), and before boiling end, 10min adds aromatic beer flower, adds by the amount of 0.03% (w/v)；
[5] fermentation tank cleans and sterilizing: first with tap water fermentation tank rinses 20min, then by alkali liquor circulation flushing 20min, use
Tap water rinses 20min and washes down alkali liquor, rinses fermentation tank 20min with hydrogen peroxide and carries out disinfection；
[6] beerwort enters tank and inoculation: beerwort is pumped into fermentation tank, simultaneously by cultured beer yeast under frozen water cools down
Strain is accessed in fermentation tank by the amount of 10% (v/v), is passed through oxygen 5min simultaneously, keep the pressure of fermentation tank at 0.025MPa,
Temperature controls at 10 DEG C；
[7] fermentation of medicated beer: fermentation jar temperature is maintained at 10 DEG C, pressure is maintained between 0.01-0.02MPa, maintains 5d,
Every day, from fermentation tank sewage draining exit blowdown, connects fermentation liquid survey sugar, when pol drops between 4-5, by fermentation jar temperature from connecing wine mouth
Arranging to 13 DEG C, fermentation temperature, after 0.12MPa, fermentation 6d, is down to 4 DEG C, is arranged by yeast from fermentation tank by Stress control
Go out, after 2d, cool the temperature to 0-1 DEG C.
[8] the blending of medicated beer: take the medicated beer stock solution fermented, is blended into the Cantaloupe juice of 10% (v/v), both finished product.
Result of the test shows (being shown in Table 7), is blent according to above ratio with hami melon fruit juice by ordinary beer in comparative example 1 and 3,
Medicated beer or the most bitter or the sweetest, does not has the local flavor of harmony, and Hami melon pulp is only fermented by comparative example 2, Hami in finished beer
Melon local flavor is the most inconspicuous, and the nutrient substance in Hami melon pulp is retained in the hydrolytic process of beerwort by embodiment 1-6, and leads to
Later the local flavor blending reservation hami melon of phase, becomes hami melon flavor beer truly.
Table 7 specific embodiment of the invention and the fermentation condition of comparative example and testing result
* note: the detection of local flavor: use beer sample to be judged marking, COMPREHENSIVE CALCULATING local flavor value by 3 people are carried out above.
Those of ordinary skill in the art will appreciate that, within the scope of the present invention, modifies for above-described embodiment,
It is all possible for adding and replacing, and it is all without departing from protection scope of the present invention.
Claims (2)
1. the preparation method of a hami melon flavor beer, it is characterised in that comprise the steps:
(1) preparing seed liquor: after beer yeast strain bacterial strain activation culture 1-2d, inclined-plane lawn inoculate in the triangular flask equipped with 50ml malt extract medium, 30 DEG C of shaken cultivation 24-36h, with cultured bacteria suspension as seed liquor；
(2) Ka Shi ferment tank: above-mentioned seed liquor is inoculated with 8-12% v/v inoculum concentration in the Ka Shi fermentation tank of malt extract medium and cultivate, cultivation temperature is 28-32 DEG C, pH is 5.3-5.7, every 4-6h sampling detection cell concentration, cultivate 24-48h
Rear termination is fermented, and separation of fermentative broth obtains beer yeast strain；
(3) prepared by beerwort: weighed by Fructus Hordei Germinatus pulverizing, by weight volume ratio are that the rate of charge of 1/ (4-6) adds water by several times, are removed the peel by hami melon, squeeze Cantaloupe juice is standby, by the sarcocarp of the remnants that squeeze the juice by 15-20%
The amount of w/v adds in the mixture of above-mentioned Fructus Hordei Germinatus and water, first hydrolyzes 60-80min at 53-60 DEG C, after be warming up to 60-70 DEG C and hydrolyze 70-90min, then filter hydrolyzed solution, obtain supernatant liquid, sugar is surveyed in sampling, and pol should be 9-14, is the beerwort prepared；
(4) beerwort sterilizing: by above-mentioned beerwort, boil 1h sterilizing in 100 DEG C, after boiling beginning, 5min adds bitter flower, by 0.03-0.05%
The amount of w/v adds, and before boiling end, 10min adds aromatic beer flower, adds by the amount of 0.01-0.03% w/v；
(5) beerwort enters tank and inoculation: under frozen water cools down, above-mentioned beerwort is pumped into fermentation tank, and the amount that step (2) cultured beer yeast strain is pressed 8-11% v/v accesses in fermentation tank, being passed through oxygen 2-5min, the pressure of fermentation tank is 0.02-0.03MPa, temperature is 8-10 DEG C simultaneously；
(6) fermentation of medicated beer: holding fermentation tank pressure is 0-0.03MPa, temperature is 8-10 DEG C, maintain 4-6d, every day is from fermentation tank sewage draining exit blowdown, connect fermentation liquid survey sugar from connecing wine mouth, when pol drops to 4-5, fermentation tank pressure is set to 0.09-0.13MPa, temperature 10-13 DEG C, after fermentation 4-6d, fermentation temperature is down to 3-6 DEG C, then yeast is discharged from fermentation tank, after 1-2d, cool the temperature to 0-1 DEG C；Obtain hami melon flavor beer stock solution；
(7) take above-mentioned medicated beer stock solution, be blended into the Cantaloupe juice in step (3) by the amount of 10-40% v/v, obtain hami melon flavor beer.
2. according to the preparation method of the hami melon flavor beer described in claim 1, it is characterised in that described Fructus Hordei Germinatus is Fructus Hordei Germinatus, Australia malt or burnt malt.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510187684.5A CN104745348B (en) | 2015-04-20 | 2015-04-20 | A kind of preparation method of hami melon flavor beer |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510187684.5A CN104745348B (en) | 2015-04-20 | 2015-04-20 | A kind of preparation method of hami melon flavor beer |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN104745348A CN104745348A (en) | 2015-07-01 |
| CN104745348B true CN104745348B (en) | 2016-08-31 |
Family
ID=53585612
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510187684.5A Active CN104745348B (en) | 2015-04-20 | 2015-04-20 | A kind of preparation method of hami melon flavor beer |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104745348B (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106591017A (en) * | 2016-12-16 | 2017-04-26 | 湖南文理学院 | Preparation method of globe artichoke flavored beer |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105624011A (en) * | 2016-03-29 | 2016-06-01 | 史占彪 | Vinegar mainly prepared from cantaloupe juice and preparation method of vinegar |
| CN108753508A (en) * | 2018-05-31 | 2018-11-06 | 贵州乔纳斯啤酒有限公司 | A kind of lily beer and preparation method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1377948A (en) * | 2002-04-02 | 2002-11-06 | 仇心苏 | New fruity beer |
| CN1379081A (en) * | 2002-04-19 | 2002-11-13 | 山东华狮啤酒有限公司 | Balsam pear beer and its preparing process |
| CN103173306A (en) * | 2013-04-12 | 2013-06-26 | 邓卫永 | Fruit-plant perfume material-edible flower combined beer |
| CN103666906A (en) * | 2013-08-22 | 2014-03-26 | 杭州千岛湖啤酒有限公司 | Production process of fermented and mixed beverage from waxberry and wort |
| CN103805384A (en) * | 2014-03-05 | 2014-05-21 | 郑海鸿 | Watermelon fruit beer and preparation method thereof |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2007228908A (en) * | 2006-03-02 | 2007-09-13 | Okinawa Pref Gov | Dragon fruit sparkling alcoholic drink and method for producing the same |
-
2015
- 2015-04-20 CN CN201510187684.5A patent/CN104745348B/en active Active
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1377948A (en) * | 2002-04-02 | 2002-11-06 | 仇心苏 | New fruity beer |
| CN1379081A (en) * | 2002-04-19 | 2002-11-13 | 山东华狮啤酒有限公司 | Balsam pear beer and its preparing process |
| CN103173306A (en) * | 2013-04-12 | 2013-06-26 | 邓卫永 | Fruit-plant perfume material-edible flower combined beer |
| CN103666906A (en) * | 2013-08-22 | 2014-03-26 | 杭州千岛湖啤酒有限公司 | Production process of fermented and mixed beverage from waxberry and wort |
| CN103805384A (en) * | 2014-03-05 | 2014-05-21 | 郑海鸿 | Watermelon fruit beer and preparation method thereof |
Non-Patent Citations (3)
| Title |
|---|
| 哈密瓜啤酒的发酵工艺研究;吴晓菊;《江苏调味副食品》;20141231(第4期);14-16 * |
| 哈密瓜酒生产工艺;申彤等;《食品与发酵工业》;20041231;第30卷(第9期);144-147 * |
| 苹果保健鲜啤酒的研制;刘连成等;《酿酒科技》;20131231(第2期);93-95 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106591017A (en) * | 2016-12-16 | 2017-04-26 | 湖南文理学院 | Preparation method of globe artichoke flavored beer |
| CN106591017B (en) * | 2016-12-16 | 2020-03-24 | 湖南文理学院 | Preparation method of artichoke flavor beer |
Also Published As
| Publication number | Publication date |
|---|---|
| CN104745348A (en) | 2015-07-01 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102690750B (en) | Purple sweet potato vinegar and brewing process thereof | |
| CN103382425B (en) | Mixed strain fermented beer beverage and its preparation method | |
| CN104498255A (en) | Rice sparkling wine and preparation method thereof | |
| CN101892141A (en) | Method for preparing sweet red jujube wine | |
| CN105273895B (en) | Betel nut flavor alcohol-free beer and preparation method thereof | |
| CN104928144A (en) | Vinegar and preparation method thereof | |
| CN105238607A (en) | Method for brewing alcohol-free primary pulp beer | |
| CN101396110B (en) | Preparation method of flavor sauce | |
| CN101921687B (en) | Preparation method of red date brandy | |
| CN101709250A (en) | Production method of ficus carica raw juice wine | |
| CN102329709B (en) | Millet sake and preparation method thereof | |
| CN101603000A (en) | A kind of preparation method who is rich in γ-An Jidingsuan vinegar | |
| CN101376871A (en) | Preparation of raspberry fruit vinegar | |
| CN102266100A (en) | Method for preparing fermented low-alcohol strawberry juice beverage | |
| CN104745348B (en) | A kind of preparation method of hami melon flavor beer | |
| CN104651109B (en) | A kind of fermentation process of banana flavor medicated beer | |
| CN103045487B (en) | Bacterial strain for producing citric acid and method for fermenting and producing critic acid through fermentation of bacterial strain | |
| CN101396112B (en) | Preparation method of sauce | |
| CN101845378A (en) | Method for preparing lemon and glutinous rice flavor wine | |
| KR100814661B1 (en) | Method for preparing fruit-rice beer using rice and natural fruit | |
| CN109112036A (en) | A kind of composite enzyme fruit wine preparation method | |
| CN103468559B (en) | Process for producing yellow wine vinasse vinegar through standing liquid-state insulation fermentation method | |
| CN104560517A (en) | Method for brewing yellow rice wine by using compound lactobacillus | |
| CN101307278B (en) | Production process of draft rice wine | |
| CN105861206A (en) | Fingered citron beer and brewing method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant |